Vieira, Thais Maria Ferreira de Souza 
; Regitano-D'Arce, Marisa Aparecida Bismara
Source: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Subjects: AQUECIMENTO, ESPECTROFOTOMETRIA, MILHO, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, OXIDAÇÃO, RADIAÇÃO ULTRAVIOLETA, TECNOLOGIA DE MICRO-ONDAS
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VIEIRA, Thais Maria Ferreira de Souza e REGITANO-D'ARCE, Marisa Aparecida Bismara. Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test. Journal of Agricultural and Food Chemistry, v. 47, n. ju 1999, p. 2203-2206, 1999Tradução . . Disponível em: https://doi.org/10.1021/jf981033p. Acesso em: 01 nov. 2024.APA
Vieira, T. M. F. de S., & Regitano-D'Arce, M. A. B. (1999). Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test. Journal of Agricultural and Food Chemistry, 47( ju 1999), 2203-2206. doi:10.1021/jf981033pNLM
Vieira TMF de S, Regitano-D'Arce MAB. Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test [Internet]. Journal of Agricultural and Food Chemistry. 1999 ;47( ju 1999): 2203-2206.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1021/jf981033pVancouver
Vieira TMF de S, Regitano-D'Arce MAB. Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test [Internet]. Journal of Agricultural and Food Chemistry. 1999 ;47( ju 1999): 2203-2206.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1021/jf981033p
